PURPOSE: To prepare jam of peanut having proper coloring and viscosity, and long-term shelf stability, causing no change in quality, by treating peanuts with astringent coat with an aqueous solution of sodium bicarbonate, boiling them, followed by grinding.

CONSTITUTION: Dried peanuts with astringent coat are blanched for 1W2min, washed with cold water at ≤normal temperature, and immersed in an aqueous solution of sodium bicarbonate for 7W8hr in such a way that the temperature of the solution is kept at ≤25°C. The peanuts in the immersing solution are heated at 40W50°C by an extremely low fire for 30min at first, the fire is raised gradually, they are then heated at 60W70°C for about 30min, and boiled at about 90°C. The peanuts are separated from the solution, dehydrated, crushed by a chopper while they are hot, ground into jam, blended with a saccharide, other seasoning, etc., boiled and kneaded.